Pop Pot and Tea

Inspector's notes

Corrective Action: Corrected at time of inspection. Employee washed hands at the 3 comp sink.

Inspector's notes

Corrective Action: Corrected at time of inspection. Plate of raw meat stored above containers of prepared soup in the clear-door reach-in.

Inspector's notes

Corrective Action: Corrected at time of inspection. Spray bottle of pink liquid unlabeled. Manager identified it as cleaner and labeled it.

Inspector's notes

Corrective Action: Corrected at time of inspection. Several containers of broth (at 110*F to 125*F) cooling in covered pots on the shelf under the prep table. Manager uncovered the containers and moved them to the walk-in to rapidly cool.

Inspector's notes

Corrective Action: Corrected at time of inspection. Packages of meat and other food items stored on the floor of the freezer. Manager moved items to proper storage.

Inspector's notes

Corrective Action: Corrected at time of inspection. Rice paddle stored in container of 71*F water.

Inspector's notes

Corrective Action: Corrected at time of inspection. Raw chicken and several other food items stored directly in to-go grocery bags. Manager had food transferred to clean, food-safe containers.

Inspector's notes

Corrective Action: Correct prior to next routine inspection. Heavy accumulation of grease and food debris on and around fryer, on condiment containers, inside and on reach-ins, under cold table lids. Please maintain clean.

Inspector's notes

Observed a drink on the dish rack across from the 3-compartment sink without a lid or straw. Also observed a cup on the front counter without a lid or straw. Discussed with person in charge (PIC) that all drinks need a lid and straw to reduce risk of hand-to-mouth contamination. PIC replaced drinks with a cup that has a lid and straw at time of inspection and moved drink to designated area. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed that the food in the walk-in cooler did not have a date marking on it. Person in charge (PIC) stated that the prepped soups and foods were cooked the previous day. PIC used a marker to write the dates on each item at time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple large, deep containers of soup in the walk-in that were cooling. The containers were covered with lids and stacked on top of each other. Discussed with person in charge (PIC) that the containers were too deep and the lids were increasing the time for cooling. PIC uncovered the containers to cool faster. PIC also mentioned using ice wands if they are using the deep containers to cool soups in the future. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods cooling were uncovered to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an employee's drink next to the cutting board across from the stove. The cup did not have a lid. Discussed with employee and person in charge (PIC) that all drinks need to be stored away from food prep areas and that a lid and straw need to be used to help reduce contamination risk. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a sponge in the hand washing sink behind the front counter. Discussed with Person in Charge (PIC) that hand washing sinks are only for washing hands and need to be empty to reduce risk of cross-contamination during hand washing. PIC removed the sponge at time of inspection. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a condiment bottle with dish soap in it. There was no label on the bottle. Discussed with Person in Charge (PIC) that all bottles of cleaner need a label to help reduce chemical contamination risk. PIC made a label for the bottle at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed spring loaded (without any enclosure) rodent traps that are not approved. Rodent traps need to be fully enclosed and approved for use in food establishment. Discussed with person in charge (PIC) that only certified pest control specialist can manage pest control and set approved traps. PIC removed traps at time of inspection. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4621/AMC-Toolbox---Cross-Contamination. In walk in cooler, inspector observed raw shell eggs stored directly above fresh tomato and green onion. Addressed code violation with Part Owner during this inspection. Raw egg had moved to lower shelf at time of inspection. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Observed cut bakchoy in carboard box set at room temperature at 51 Degree F. Owner was educated with cold TCS food temperature requirement at time of inspection. Owner understood that all cut cabbage shall be stored and kept at 41 degree F at all time. Owner moved cut cabbage into walk in cooler at time of inspection. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources. Kimchi salad (process of this salad does not require a variance) in 2 containers noted without prepped date. Per owner, kimchi had made on 3/25/2024 which had been in walk in cooler for 9days as of today (4-2-2024). Inspector educated operator the date marked code and all open/made ready to eat TCS food items must be discarded within 7days limit (made day plus 6 additional days). Owner discarded Kimchi from premises during this inspection. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Observed prep table was not repaired and ambient temperature measured at 74*F at time of inspection. No TCS food stored in prep table at time of inspection. Scheduled re-inspection on 12/08/2023. Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd

Repeat Violation PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4621/AMC-Toolbox---Cross-Contamination. Observed tray of raw sliced meats being stored on top of prep table cold holding wells containing cooked noodles, ginger, and other RTE food items. Discussed with PIC that raw meat must be stored below RTE food items. Raw meat was moved. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. Observed strainer in handwashing sink in dishwashing station. Discussed that nothing should block handwashing sink and that sink should not be used for anything but hand washing. Strainer was removed. Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. Observed handwashing sink near dishwasher with no soap. Discussed with PIC that soap needs to always be available for handwashing sink. PIC placed new soap next to sink. Priority Foundation-6-301.12, Pf: Hand Drying Provision. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. Observed paper towel dispenser near dish washer in disrepair so that paper towels were not easily accessible. Discussed with PIC that hand sinks must be stocked and available with hand drying provisions at all times. Paper towels were placed next to sink. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4614/AMC-Toolbox---Hot-Holding. Observed beef broth on stove top with heat turned off holding 128-132 F. Discussed with PIC that when hot holding food must be minimum 135 F. Broth was reheated. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

Repeat Violation PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Observed tray of raw sliced meats being stored on top of prep table cold holding wells holding 48-51 F. Discussed with PIC that food items cannot be stored above cold holding well since equipment is not equipped to cool above wells. Raw meat was moved to walk in to cool. Also observed prep table holding 49.8 F with min/max thermometer, inside holding kimchi at 47 F, per PIC kimchi was placed there less than 2 hours prior. Discussed with PIC prep table must be holding below 41 F to hold TCS food . Kimchi was moved to fridge to cool. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Observed prep table nearest walk in fridge holding case holding 49.8 F using min/max thermometer. Discussed with PIC that equipment holding TCS food items must be holding 41 F or below. Re-inspection for 11/20. Correct By: Correct Prior To Reinspection